Practical Homesteading

Tag: food preservation

  • The Tomato Product I Use Most: Canning Tomato Juice for Winter

    The Tomato Product I Use Most: Canning Tomato Juice for Winter

    By the end of tomato season, there is always a moment when I look at the kitchen counter and wonder how we got here.

    At first, the ripe tomatoes feel like a reward. The first few become BLTs, tomato sandwiches, chopped tomatoes beside eggs, and slices eaten straight over the sink with salt.

    Then the bowls begin filling.

    There are tomatoes on the counter, tomatoes waiting in the garden, tomatoes that need to be picked before the weather turns, and tomatoes ripening faster than we can possibly eat them fresh.

    Sooooo many tomatoes!

    It is a good problem to have. But a tomato glut still asks the same practical question: what will you do with all of them before they go soft?

    For our family, the answer is often tomato juice. This is how I preserve tomato juice from our garden each year.

    Why I can tomato juice every year

    I make sauce too, but tomato juice may be the single most useful thing I preserve from our garden.

    We use it for:

    • Bloody Mary mix, which we make alcoholic or nonalcoholic
    • Tomato juice gently warmed with a little salt
    • Chili
    • Soups and stews
    • A base for sauce when I want to cook it down later
    • Any meal that needs a little garden-grown tomato flavor

    A shelf of tomato juice may not look as exciting as jars of salsa or thick spaghetti sauce, but it earns its space in our pantry. It is useful, flexible, and easy to turn into a meal when the garden feels very far away.

    How I make tomato juice

    I start with ripe tomatoes from the garden, picking through them carefully and setting aside any that are damaged, overly soft, or not worth preserving.

    After washing and trimming them, I heat the tomatoes until they are soft enough to run through my screw press juicer, which separates the juice from the seeds and skins.

    I have had this press for 10 years, and while I have my complaints—it is annoyingly hard to clean, and it leaks—I have not found a better setup yet. If you have a better system, tell me in the comments.

    My kids absolutely love to help: my daughter stamps down the tomato mush, and my son turns the screw-press crank.

    Here’s our setup for making tomato juice with our hand crank screw press juicer. I tend to make tomato juice outside, weather permitting, because of the messy nature of the project. My son is helping here, my daughter is nearby, fighting to use the red stamper.

    I send the pulp through twice because I want to get as much juice as is practical before moving on to the next step. Then I heat the juice, ladle it into jars, and preserve it for the pantry.

    My tomato juice canning notes
    I add 1/2 teaspoon citric acid powder to each quart jar. I also add 1 teaspoon of salt per quart for flavor. Then I fill the jars with hot tomato juice and process quart jars in a boiling-water canner for 40 minutes. This is the process I use in my southeastern Wisconsin kitchen, at roughly 900 feet above sea level. Processing time depends on altitude, so always consult a current tested preservation source for your location.

    Water bath canning, I plan to post more about the process of water bath canning in the future!

    The National Center for Home Food Preservation and Wisconsin Extension recommend acidifying tomatoes because their natural acidity can vary. Their guidance specifies 1/2 teaspoon of citric acid per quart for acidification. For tomato juice, use current tested processing directions that match your jar size, product, and altitude.

    Food-preservation note
    This post shares my household process and the ways we use our tomatoes. It is not a substitute for an up-to-date tested canning recipe. Use sound, ripe tomatoes, follow current Extension or National Center for Home Food Preservation guidance, and adjust processing time for your altitude.

    When I want a thicker sauce

    I also make and preserve tomato sauce, especially when I know I want something ready for pasta, pizza, or another meal that benefits from a thicker base.

    This year, I have been experimenting with a small shortcut before I press the tomatoes. After heating them until they are soft and mushy, I use my soup ladle almost like a little weir, collecting some of the clear tomato water that rises around the cooked pulp.

    I set that watery liquid aside rather than adding it to the sauce, leaving me with a thicker tomato base before I even begin pressing. That means less time simmering sauce on the stove and less heat filling the kitchen during an already warm stretch of late summer.

    It is not a fancy tool or a perfectly measured process. It is simply a small kitchen experiment that helps me work with the harvest more efficiently.

    Because tomato sauce is thicker than juice, I follow a current tested tomato-sauce recipe when I can it rather than using the processing directions for tomato juice.

    Turning leftover pulp into tomato powder

    After I have run the tomatoes through the screw press twice, I am left with pulp.

    I hate to waste anything that still has flavor after the work of growing, harvesting, washing, heating, and pressing all those tomatoes. So I spread the remaining pulp in my dehydrator and dry it until it is thoroughly dry and crisp.

    Tomato pulp from the screw press, which I dry in the dehydrator and grind into tomato powder.

    Once it is dry, I grind it into tomato powder.

    Tomato powder is one of those pantry ingredients that does not look like much but makes all kinds of food better. It adds concentrated tomato flavor and umami without adding the liquid that tomato juice or sauce would bring.

    I especially like it in jambalaya, but it is useful anywhere I want tomato flavor without thinning out the dish. I also add it to soups, rice dishes, seasoning blends, and sauces when something needs a little more depth.

    The garden gives me tomatoes. The press gives me juice. The dehydrator gives me powder. By the end, I have used nearly every useful part of the harvest.

    For a kitchen-friendly reference with preparation, temperature, drying time, storage, and rehydration charts, see my Garden Drying Guide. Thank you for supporting my mission to help aspiring homesteaders gain the knowledge they need.

    Get the Guide Here for $5

    When freezing is an option

    Sometimes, especially toward the end of the season, I have too many other kitchen projects happening at once. Yesterday, for instance, I was making pumpkin muffins for the kids to take to school, venison jerky, fruit leather, and another batch of hot sauce. I did not have the bandwidth for one more preservation project.

    So I cleaned the tomatoes I harvested and placed them in a gallon-size freezer bag to handle later. They will be softer when they thaw, but they will still be perfect for cooked sauces, soups, and juice. I talk more about freezing tomatoes here: How to Freeze Peppers, Tomatoes, Zucchini, and Berries for Later.

    Freezing tomatoes for a future winter project.

    This winter, when I have more time, I will pull them out and turn that frozen harvest into juice, sauce, or soup.

    Too much garden produce arriving at once?
    My free Grow What You’ll Use planner helps you decide what to eat fresh, freeze, dehydrate, store, share, or use up this week—before the harvest gets ahead of you.

    Get the Free Planner

    What I preserve most

    I have tried other tomato projects too, including ketchup. But most years, I come back to the things our family actually reaches for: juice, sauce, and powder.

    The work is still significant. Tomato season means sticky counters, splatters on the stove, jars cooling on towels, and the smell of cooked tomatoes settling into the kitchen.

    But when snow is on the ground, I can open a jar for chili, warm some for my husband with salt, or reach for tomato powder when a pot of jambalaya needs more depth. Those are the things that make the work feel worth it.

    The best preservation project is not always the most impressive one. It is the one your household will actually use.

    A question for readers

    What tomato product does your household use most in winter? Do you can sauce, make juice, dry tomato powder, freeze tomatoes, or preserve something else entirely?

    If this post helped you think through your own tomato glut, I would be grateful if you would like and share it with another gardener, homesteader, or friend whose kitchen counters are overflowing right now.

    Read More Here: How to Make Lacto-Fermented Dill Pickles in a Crock

  • How to Make Dehydrated Meals for Camping and Busy Days

    How to Make Dehydrated Meals for Camping and Busy Days

    This is the third and final post in my food dehydration series. In the first post, I covered How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators. In the second post, I shared How to Dehydrate Fruits, Vegetables, and Herbs From the Garden.

    One of the most useful things you can do with a dehydrator is make simple meal bases that can be rehydrated later. They are especially handy for camping, but they are also useful during busy weeks or anytime you need a quick meal from pantry ingredients and have a way to boil water.

    The basic idea is simple: cook a meal you already enjoy, make a double batch while you are already cooking, then dry the extra portion in thin layers. Later, you can turn it into an easy meal with a little boiling water.

    For a kitchen-friendly reference with preparation, temperature, drying time, storage, and rehydration charts, see my Garden Drying Guide. Thank you for supporting my mission to help aspiring homesteaders gain the knowledge they need.

    Get the Drying Guide for $5

    Why Dehydrated Meal Bases Are So Helpful

    Dehydrated meals are lightweight, compact, and easy to pack. That is why they are popular for camping and hiking. They can also be a simple option when you want meal ingredients that do not take up freezer space.

    I like this method because it lets me make the most of work I am already doing in the kitchen. If I am making a pot of rice and beans for dinner, it is not much harder to make extra and prepare some for the dehydrator at the same time.

    Choose Low-Fat Foods for Dehydrated Meals

    This method works best with low-fat foods. Rice, beans, vegetables, tomato-based sauces, and many simple seasonings dry well and rehydrate nicely. I include a guide on how to use a pressure cooker to prepare rice here and a guide on how to cook beans here.

    I avoid using this method for fatty foods, creamy sauces, oily foods, or meat unless I am following a tested recipe written specifically for dehydrating and storing those foods. Fat does not dry the same way moisture does and can go rancid during storage.

    For this reason, I usually focus on vegetarian meal bases when I am making dehydrated meals at home. The good news is that you can always add fresh toppings, cheese, avocado, or a cooked protein later when you are ready to serve the meal.

    How to Dehydrate Cooked Rice and Beans

    Cooked rice and beans are two of the easiest meal ingredients to dehydrate. They are inexpensive, filling, and easy to use later. I cover how to use a pressure cooker to cook rice here and how to cook beans here.

    Because rice is already cooked, I spread it onto dehydrator trays soon after cooking. If I cannot dry it right away, I cool it promptly and refrigerate it until I am ready to use it.

    Spread the rice or beans in a thin, even layer across a dehydrator tray. Break up clumps so air can move around the food. I typically dry meal bases at about 145°F, checking them regularly as they get close to finished. Drying time will vary depending on how wet the meal is, how thickly it is spread, and the type of dehydrator you are using.

    Dry until the pieces are hard and no longer feel soft or moist. If your meal is saucy or has small pieces that might fall through the trays, use a solid tray liner or fruit-roll sheet made for your dehydrator.

    Once dry, let everything cool completely before placing it in an airtight container or freezer bag. Label it with the contents and date.

    When you are ready to use it, start with roughly equal amounts of dried food and boiling water. Cover the bowl or pot and let it sit for about 10 minutes, then add a little more water if the meal still seems dry or firm. Larger pieces and thicker ingredients may need more time.

    Easy Dehydrated Meal Ideas

    Vegetarian Jambalaya-Style Base

    A vegetarian jambalaya-style base is one of my favorite options. Make a batch using rice, beans, peppers, onions, tomatoes, and seasonings. Keep the mixture low in fat, then spread it in a thin layer on dehydrator trays.

    When you are ready to use it later, add boiling water and let it rehydrate. You can enjoy it as-is or add a freshly cooked protein when you prepare it.

    Before drying
    After drying. I know it looks less than appetizing, but it’s truly delicious when you add water back.

    Rice and Bean Taco Filling

    Rice and bean tacos are another easy option. Cook rice with beans, corn, peppers, onions, taco seasoning, and tomatoes or tomato sauce. Dry the finished mixture in thin layers.

    Later, rehydrate it with hot water and serve it in tortillas, over lettuce, with tortilla chips, or as a quick burrito bowl. Add avocado, cooked ground beef, cheese, or sour cream when serving to make the meal more filling.

    Dried cooked black beans
    Dried cooked rice.

    Soup and Stew Bases

    You can also make dehydrated soup or stew bases using dried vegetables, beans, rice, pasta, and seasonings. When it is time to cook, add water or broth and simmer until everything is tender.

    These are especially nice for camping because you can pack a full meal into a small bag.

    Simple Steps for Drying Meal Bases

    1. Cook a low-fat meal you already enjoy.
    2. Make a double batch so the extra work is minimal.
    3. Spread the cooked food in a thin, even layer on dehydrator trays.
    4. Break up clumps and stir occasionally as it dries.
    5. Dry until the food is completely hard and no longer feels moist.
    6. Let it cool completely.
    7. Package it in airtight containers or bags and label with the date.
    8. Rehydrate later with boiling water or add it directly to soups and stews.

    Want a kitchen-friendly reference?

    My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce and simple meal bases.

    Get the Printable Guide Here

    Storage Tips for Dehydrated Meals

    Keep dried meal bases in airtight containers and store them in a cool, dark, dry place. Smaller packages are helpful because food begins taking on moisture from the air once a container is opened.

    I also like to package meal bases in one-meal portions so I can grab exactly what I need without opening a larger container.

    For longer-term storage, especially if I am making meals well ahead of a trip, I prefer to keep sealed meal bases in the freezer until I am ready to use them.

    Be sure to label your bags with the contents and the year at a minimum. Also add the rehydration instructions if they’re not straightforward.

    Before storing meal bases for a longer period, I like to check the container after a day or two for any signs of condensation. If moisture shows up, the food needs more time in the dehydrator before it is stored again.

    As with any home-preserved food, check it before using it. If you see moisture, mold, or anything that looks or smells off, throw it away.

    A Simple Way to Save Time Later

    Making dehydrated meal bases is one of those small projects that can pay off later. It takes a little extra time on cooking day, but it gives you something useful for camping trips, busy nights, and days when you need a simple meal without much planning.

    This is the conclusion of my food dehydration series, but it is only one of many ways to preserve a harvest at home. Whether you freeze, dehydrate, or eventually try canning, each method is another way to make the most of what you grow.

    If you are just getting started with dehydration, you can also read my posts on choosing a drying method and preparing fruits, vegetables, and herbs for dehydrating.

    Do you make homemade dehydrated meals for camping, hiking, or busy days at home? Share your favorite meal ideas or ingredients to dehydrate in the comments.

    If this post was helpful, please like and share it with a friend who enjoys camping, hiking, gardening, or making homemade food for later.

    Read More Here: Our Simple, Budget-Friendly Camping Setup for Family Road Trips

  • How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators

    How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators

    I love the many different ways food can be preserved at home and enjoyed throughout the year. In my last three posts, I covered different methods of freezing garden produce. Today, I’m starting a new preservation series with one of the oldest methods: dehydration.

    Dehydration removes most of the moisture from food, which changes its texture and helps it keep longer when it is dried and stored properly. Some foods become chewy, some become crisp, and some can later be rehydrated and added to soups, casseroles, or other meals.

    In this dehydration series, I’ll cover three simple topics:

    Want a kitchen-friendly reference?
    My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce.

    Get the printable guide here for $5

    There are several ways to dry food at home. Some are simple and inexpensive, while others take a little more equipment. The important things are gentle heat, moving air, and enough time for moisture to leave the food before it has a chance to spoil or mold.

    Drying Methods at a Glance

    Before we get into each method, here is a quick look at the different ways you can dry food at home.

    Drying MethodBest ForWhat You NeedBenefitsThings to Keep in Mind
    Air dryingHerbs, stale bread for croutons or bread crumbsCookie sheet, drying rack, or hanging bundles; a dry indoor space with airflowSimple, inexpensive, and requires no special equipmentBest for herbs and dry bread rather than fresh produce; protect food from dust and moisture; do not overcrowd pans
    Sun dryingFruit in hot, dry climatesDrying racks or screens, insect protection, and consistent sunshineTraditional method with no electricity requiredDepends on hot, dry weather; bring food in at night; protect it from insects and animals; not practical in every climate
    Oven dryingSmall batches, tomato paste, and foods you want to dry without a dehydratorLow-temperature oven, racks or trays, and careful monitoringUses equipment many people already ownWorks best if the oven can hold about 140–150°F; moisture needs a way to escape; can use more energy and requires close attention
    Dedicated dehydratorRegular dehydrating, garden harvests, larger batches, and more consistent resultsElectric dehydrator and traysConsistent airflow and temperature control; useful for larger batchesCosts more upfront; round models may need tray rotation, while rectangular models often provide more even airflow

    Air Drying Food at Home

    The most basic drying method is air drying. This works especially well for herbs such as basil, mint, and parsley. You can spread clean, dry leaves in a thin layer or hang small bundles in a dry place with good airflow until they are fully dry.

    I have also used this method very effectively with old stale bread. I cut the bread into cubes for croutons or crumble it for homemade bread crumbs, then spread it on a cookie sheet in a dry spot out of the way and stir it from time to time. It is a simple way to use bread that might otherwise go to waste.

    The key with air drying is not to overcrowd the pan or pile the food too densely. Food needs plenty of room for air to move around it. Stir small pieces occasionally, and make sure everything is completely dry before putting it away.

    Dehydrating old bread for crutons or bread crumbs couldn’t be easier

    Sun Drying Food

    Sun drying is another traditional preservation method, although it is not one I have used enough to give much personal advice about it. Between my roaming chickens and other curious homestead critters, I am afraid my food would be gone before I got the chance to enjoy it myself.

    Sun drying is similar to air drying, but it depends on consistently hot, dry, sunny weather. It is most practical in climates with very low humidity, which is also not here in southeastern Wisconsin. In more humid areas, food may mold before it has a chance to dry thoroughly, so an oven or dehydrator is usually a more dependable choice.

    If you do try sun drying, protect food from insects and animals, bring it in at night, and watch the weather closely. Because sun drying depends so heavily on the weather, I see it as more of a traditional option than an everyday preservation method for my own kitchen.

    How to Use an Oven as a Dehydrator

    Before I owned a dedicated dehydrator, I used my oven often. It works, although it does take a little extra attention.

    Spread food in a single layer on oven-safe drying racks or trays. If your oven can be set as low as 140–150°F, that is ideal for many fruits and vegetables. Prop the oven door open slightly so moisture can escape, and check the food regularly.

    I still use the oven method when I make tomato paste because it works so well. Creating tomato paste from juiced tomatoes takes time, but the slow oven heat helps cook down and dry the tomatoes into something thick, rich, and caramelized.

    Oven drying can be less efficient than using a dedicated dehydrator, and not every oven holds a low temperature evenly. Check food regularly, especially toward the end, so it does not scorch or become overly brittle. Always follow your oven manufacturer’s guidance, and do not leave a propped-open oven unattended.

    If your oven’s lowest setting is 170°F, it can still be useful for certain projects. Just check food often, since the higher heat can dry the outside more quickly than the inside.

    Why I Prefer a Dedicated Dehydrator

    My favorite method is using a dedicated dehydrator. These machines are made to move heated air steadily over the food, which helps it dry more evenly. They also make it much easier to control the temperature, which is helpful when you are drying different kinds of food.

    There are two common styles of dehydrators. Round or stacked-tray dehydrators usually move air vertically through the unit. Rectangular dehydrators generally move heated air from the back across the trays.

    I have used both kinds, and I personally prefer rectangular dehydrators. For me, the results seem more even, and I find the trays easier to load. I like being able to spread food out in a single layer without trying to fit everything around a center opening. The biggest downside is that rectangular dehydrators are usually more expensive.

    Here’s the rectangular dehydrator that I use.

    Horizontal-airflow dehydrators can be especially helpful when you are drying different foods at once because the air moves evenly across the trays. Vertical-flow models can work well too, but they may require more tray rotation for even drying.

    Basic Tips for Dehydrating Food

    No matter which drying method you use, a few habits make a big difference:

    • Start with fresh, good-quality food. Drying will not improve food that is already bruised, moldy, or beginning to spoil.
    • Wash and prepare food before drying.
    • Cut pieces into similar sizes so they dry evenly.
    • Arrange food in a single layer without overlapping.
    • Stir small pieces or rotate trays when needed.
    • Let dried food cool before testing it or packaging it.
    • If you are unsure whether something is dry enough, give it a little more time. It is better to dry food thoroughly than to store it with hidden moisture.
    • Remember that warm food can feel softer than it will after cooling.

    Fruits should usually be leathery or pliable, with no moisture squeezing out when pressed. Vegetables are often dry when they are crisp, brittle, or leathery. Herbs should crumble easily between your fingers.

    Storing Dried Food

    Let dried food cool completely before putting it into airtight jars, containers, or bags. Label each container with the food and date, then store it in a cool, dark, dry place.

    If you notice moisture collecting inside a container after a day or two, return the food to the dehydrator before storing it again. I usually label each container with the food and date so I can keep track of what needs to be used first.

    Taking the time to cool, label, and store dried food properly helps protect your hard work and keeps it ready to use later.

    Properly dehydrated food typically keeps for 6 months to 1 year at peak quality when stored in a cool, dark, and dry place. While safe to eat for longer if kept completely dry, quality, flavor, and nutrients begin to fade after 12 months

    Dehydrated jalopeno peppers make a wonderful (if potent) spice addition and keep a long time in a dry dark space.

    Next in This Series

    In the next post, I’ll cover how to prepare different foods for dehydration, including fruit, vegetables, herbs, and a few of my favorite garden foods.

    Have you ever dehydrated food at home? I’d love to hear which method you use most often—an oven, a dehydrator, or something simpler like air drying herbs.

    If this post was helpful, please like and share it with a friend who enjoys gardening, preserving food, or stocking a pantry for later.

    Read More Here: Zone 4B Vegetable Garden Ideas: What We Planted in 2026

  • How to Blanch and Freeze Broccoli and Other Garden Vegetables

    How to Blanch and Freeze Broccoli and Other Garden Vegetables

    This post is the second in my garden freezing series, where I’m sharing three simple ways to preserve the harvest:

    In this post, I’m covering the next step — the simple process of blanching and freezing garden produce.

    Want all three freezer methods in one printable guide?

    Get it here for $5.

    Why I Freeze Broccoli

    I love harvesting vegetables from the garden and putting them up for later. There’s something satisfying about knowing summer’s work will carry us through the colder months. One of my favorite ways to preserve vegetables is by blanching and freezing them, and broccoli is one of the easiest places to start.

    I usually plant far more broccoli than our family can eat during the summer, which makes it a perfect candidate for the freezer. The same method also works well for other garden vegetables like green beans, cauliflower, and carrots, depending on the vegetable and how it holds up to blanching.

    How to Blanch Broccoli

    I start by harvesting broccoli heads when they are ready, then cut them into bite-size pieces with some stem attached and soak them in cold water. While the broccoli is soaking, I bring a large kettle of water to a boil.

    Select good heads of broccoli that have not flowered and are full

    Once the water is boiling, I add the broccoli and blanch it for 2.5 minutes. Then I remove it immediately and plunge it into icy water to stop the cooking process. This helps preserve the broccoli’s color, flavor, and texture for long-term storage by slowing the enzymes that can cause spoilage and off-flavors.

    Before blanching
    After blanching

    How to Freeze Broccoli

    After the broccoli has cooled completely, I spread it out on a cookie sheet and place it in the freezer overnight. This step keeps the pieces from freezing into one big clump, so I can easily grab just what I need later. Once frozen, I transfer the broccoli into quart- or gallon-size freezer bags and store it in the freezer until I’m ready to use it.

    I spread the broccoli onto a cookie sheet and place it in the freezer overnight so I can pull out as much as I need.
    Don’t forget to properly label the bags! Here, I kept it simple: food, and month/year of harvest.

    Frozen broccoli is one of my favorite vegetables to pull out in the middle of winter. I use it in dressed-up ramen, soups, stir-fries, and as a simple side dish with dinner. It never seems to last until the next harvest season. Even with my best efforts, we usually run out by February, right around the time I’m planting broccoli again from seed.

    Other Vegetables to Blanch and Freeze

    The same basic blanch-and-freeze method works well for other vegetables from the garden too. Green beans are a freezer favorite, and I also like to preserve cauliflower and carrots when we have extra. If you grow a garden, freezing vegetables this way is one of the easiest ways to avoid waste and enjoy your harvest later in the year.

    Blanching Guide for Garden Vegetables

    If you like having a quick reference, here’s a simple blanching guide for a few common garden vegetables, along with the kinds of dishes they work best in after freezing.

    VegetableBlanch TimeFreezer LifeBest For
    Broccoli2.5 minutes8–12 monthsRoasting, soups, stir-fries, side dishes
    Green beans3 minutes8–12 monthsSide dishes, casseroles, sautés
    Cauliflower3 minutes8–12 monthsRoasting, soups, mash, casseroles
    Carrots2–3 minutes10–12 monthsSoups, stews, roasting, glazing
    Brussels sprouts3–5 minutes8–12 monthsRoasting, skillet dishes, side dishes

    Blanch times can vary a little depending on the size and freshness of the vegetable, so use this as a starting point. When I freeze vegetables, I usually label the bag with the date so I can keep track of what needs to be used first.

    More Garden Freezer Ideas

    In my next post, I’ll cover how to freeze garden vegetables that you fully cook first, such as sweet corn, beets, and squash.

    Do you preserve vegetables from your garden? What are your favorites to freeze? Share your favorites in the comments.

    If this post was helpful, please like and share it with a friend who loves preserving garden produce.

    Read More Here: Zone 4B July Garden Tour: Our 2026 Garden Updates

  • How to Freeze Peppers, Tomatoes, Zucchini, and Berries for Later

    How to Freeze Peppers, Tomatoes, Zucchini, and Berries for Later

    This post is part of my garden freezing series, where I’m sharing three simple ways to preserve the harvest:

    In this post, I’m covering the easy stuff — the garden produce you can prep and freeze without blanching.

    Want all three freezer methods in one printable guide?

    Get the Garden Freezer Guide here for $5.

    I love putting up garden produce for later in the year, especially when the freezer starts to feel like a quiet little backup pantry. Some vegetables need to be blanched before freezing, but a few summer favorites are even easier: just prep them, freeze them, and stash them away for winter.

    Peppers

    Peppers are one of the easiest things to freeze. I wash them, remove the stems and seeds, and slice or chop them depending on how I plan to use them later. Sometimes I leave them whole for stuffed peppers. Then I spread the pieces on a tray or place them directly into freezer bags. Frozen peppers are great for soups, omelets, stir-fries, casseroles, and stuffed peppers.

    Tomatoes

    Tomatoes are another simple freezer food. I usually core them, then place them whole into a gallon freezer bag. This is especially helpful in August when I’m overwhelmed with produce and don’t have time to process everything right away. In winter, when I have more time, I take them out of the freezer. Once they thaw, the skins slip off easily, which makes them especially handy for sauces, soups, and stews.

    If I have a bumper crop, freezing tomatoes is one of the fastest ways to deal with them before they start to soften on the counter.

    Zucchini

    Zucchini is a little more flexible. I usually shred it before freezing, since that works well for muffins, breads, and casseroles. If I want to use it in soups or skillet dishes, I may slice it instead. Zucchini has a high water content, so it won’t always hold its texture perfectly after thawing, but it is still worth freezing when the garden is overflowing. I’ve found that it helps to prep the veggie the way I expect to use it later, because that makes it much more likely I’ll actually use it.

    Berries

    Berries are one of my favorite easy freezer foods. After washing and drying them well, I spread them on a tray and freeze them before bagging. This keeps them from clumping together so I can grab just what I need for smoothies, muffins, pancakes, or cobblers. Frozen berries are one of those things that make winter breakfasts feel a little brighter.

    If you like having a quick reference, here’s a simple guide for these easy freezer foods:

    FoodGeneral MethodHow Long It Keeps in the FreezerBest Use After Thawing
    PeppersWash, remove stems and seeds, slice or chop, then freeze on a tray or in bags8–12 monthsSoups, omelets, stir-fries, casseroles, stuffed peppers
    TomatoesCore and freeze whole in freezer bags6–12 monthsSauces, soups, stews
    ZucchiniShred or slice, then freeze in portions8–12 monthsMuffins, breads, casseroles, soups
    BerriesWash, dry well, tray-freeze, then bag8–12 monthsSmoothies, muffins, pancakes, cobblers

    The nice thing about these foods is that they don’t require a lot of extra steps. If you’re short on time, they’re a great way to preserve a harvest quickly and keep food from going to waste.

    What easy freezer foods do you like to put away from the garden? Share your favorites in the comments.

    If this post was helpful, please like and share it with a friend who loves preserving garden produce.

    Read More Here: Zone 4B Vegetable Garden Ideas: What We Planted in 2026

  • What I Complain About Most: Why Farmers Deserve More Appreciation (And How We’re Reconnecting)

    What I Complain About Most: Why Farmers Deserve More Appreciation (And How We’re Reconnecting)

    Daily writing prompt
    What do you complain about the most?
    View all responses

    I used to be a champion complainer—until I realized it never planted a single seed worth growing.

    I try not to complain too much. It’s a nasty habit that usually leaves me feeling worse than before I started. Instead, I try to live by the words of the Serenity Prayer:

    “God, grant me the serenity to accept the things I cannot change,
    The courage to change the things I can,
    And the wisdom to know the difference.”

    When I catch myself slipping into that spiral of frustration, I remind myself of those lines. If there’s something I can fix, I get to work on it. If there isn’t, I try to shift my perspective. Some days, that works beautifully. Other days, not so much—but it’s a practice, and a worthwhile one.

    When Passion Comes from Frustration

    Still, there are some things bigger than myself that I can’t quite let go of—issues that deserve our collective attention. That’s where my frustration tends to turn into passion.

    If you really want to know what gets me on my soapbox, it’s this: how undervalued the foundation of our society has become—the farmer.

    Lessons from the Milking Barn

    I grew up on a dairy farm surrounded by fields, animals, and five hardworking older sisters. My dad, like many farmers, cautioned us not to follow in his footsteps. He didn’t say that out of bitterness; he said it out of love.

    He knew farming demanded endless hours, uncertain pay, and a body that rarely got a day off. The cows still needed milking before dawn, even after a night of broken sleep or if you were sick. The hay still needed to come in, even if rain clouds were gathering on the horizon. And no matter how hard you worked, the weather or the market could undo it all in a single season. With today’s global markets, that uncertainty feels even sharper than it did thirty years ago.

    The Great Disconnect

    Despite all that labor, society often treats farmers as an afterthought. We depend on them for our most basic need: food. Yet we seem disconnected from what it truly takes to put dinner on the table. It’s astonishing how quickly that disconnect happened. In just two or three generations, we’ve gone from home gardens, backyard chickens, and canning jars in the pantry to drive‑thru dinners and foods that travel thousands of miles before reaching us.

    Our modern food system is complicated. We’ve gained convenience but lost some wisdom along the way—wisdom about soil, seasons, and self‑sufficiency. Many children have never pulled a carrot from the ground or gathered a fresh egg. Even adults often feel surprised to learn where their food comes from.

    Marketing Replaces Memory

    Not long ago, I saw a potato chip bag proudly labeled “Made with Real Potatoes,” as if that were some sort of revelation. It made me laugh—and then it made me sad.

    Somewhere along the way, marketing replaced knowledge. We began trusting brands more than the soil, and food became a product instead of a shared experience. When I mentioned it on my Facebook page, people chimed in from everywhere. It turns out, so many of us feel the same way—grateful for convenience, but yearning to reconnect.

    Growing, Raising, and Reconnecting

    That little moment reminded me why I care so deeply about growing food, raising kids, and building community. These things are intertwined. When children understand where their meals come from, when we grow even a small piece of what we eat, when neighbors come together to share skills, seeds, and harvests—we start to rebuild that lost connection. Even something as simple as buying from a local farmers market, planting herbs on a windowsill, or teaching a child how to cook can make a difference.

    So maybe I don’t really complain all that much anymore. Maybe what I’m doing is something better: advocating, educating, and planting small seeds of change and connection in my backyard and in my community. Because while I can’t change the world overnight, I can nurture the soil right in front of me. And that feels like a pretty good start.

    Resources I Recommend

    Disclosure: This section contains Amazon affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting Practical Homesteading!

    If this post stirred something in you, here are a few places to start learning, growing, and preserving more of your own food. I only share resources I truly find useful.

    • Read and reflect: One book that has deeply shaped how I think about food and farming is The Omnivore’s Dilemma by Michael Pollan. It follows several different meals from source to table and invites you to really consider where your food comes from and who grows it. You can buy it in my link or borrow it from your local library.
    • Learn the basics of preserving: The Ball Book of Preserving is a solid, economical place to start if you’re new to canning. It covers the fundamentals clearly without feeling overwhelming, and it’s a great first step into safe home food preservation.
    • Go deeper with more recipes: The Ball Complete Book of Home Preserving is a much more comprehensive resource, with many more recipes and techniques. It’s a bigger investment, but worth it if you discover that preserving is something you love and want to keep expanding.
    • My home preservation essentials: I’ve put together an Amazon list of tools and books I use or recommend for dehydrating, canning, and freezing food at home. You can find it here: Home Preservation Essentials.

    If you have favorite books, tools, or simple tips for beginners who want to grow or preserve their own food, please share them in the comments—I’d love to learn from you, too!

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  • Reducing Food Waste: Fifty Lemons and a Lesson in Waste

    Reducing Food Waste: Fifty Lemons and a Lesson in Waste

    The banana box sat on the counter—fifty lemons, bright as sunrise.

    My sister had generously shared them with us. They were still suitable to eat, but there were far more than we could use before they began to deteriorate.

    It would have been easy to admire the abundance, set the box aside, and get busy with something else. Instead, I needed to figure out what those lemons could become.

    With groceries taking a substantial bite out of the household budget, a box like that represents possibility: ingredients for meals, something to put away for later, and a few treats to share. But making use of it takes work.

    Useful Doesn’t Always Mean Convenient

    I went into an environmental field because these questions matter to me. I care deeply about finding uses for what we have, including things that take more effort than I might initially want to give them.

    That doesn’t mean saving everything or turning every box of produce into an elaborate preservation project. It means looking closely enough to recognize what is still worth using.

    Those lemons needed to be sorted, washed, juiced, and turned into something we would eat. There was nothing effortless about it. But inconvenience wasn’t the same as worthlessness.

    What We Made With Fifty Lemons

    We juiced most of the lemons and froze the juice in portions for lemonade and marinades. Some zest went into a bright lemon sauce for pasta. Others became lemon poppy seed bread, wrapped up and shared with family.

    I didn’t need fifty different ideas. A few familiar uses were enough.

    Freezing the juice gave us time to use it. Baking turned some of the fruit into something ready to enjoy. Sharing a few loaves meant the abundance didn’t have to stay in our kitchen.

    The work led to another unexpected gift, too. After I shared on Facebook that I had squeezed about a gallon of lemon juice with a handheld juicer, one of my lovely followers took pity on my hands and sent me a lever-style citrus press.

    My hands have been grateful every time I’ve juiced citrus since.

    What began as a box of surplus fruit became ingredients for later, food to share, and a kindness I still think about whenever I use that juicer.

    Finding a Use Before It Becomes Waste

    The lemons were one example, but the same questions help me work through other surplus produce:

    • What is still suitable to use? I sort first and discard what is spoiled.
    • What needs attention soonest? I start with the items that won’t keep.
    • What will we actually eat? A familiar recipe is often more useful than an ambitious experiment.
    • What can I reasonably do today? Preparing something for the freezer can be enough; I don’t have to finish every recipe at once.
    • What could someone else use? Sometimes sharing is the best way to keep good food from going unused.

    Using something doesn’t have to mean keeping it all, and reducing waste doesn’t mean rescuing unsafe food. Moldy soft fruit, such as peaches or berries, should be discarded rather than trimmed and used, because contamination can extend beneath the visible surface.

    If freezing is the manageable option for your surplus, my post on freezing berries and other no-blanch produce explains how to put suitable foods away for later.

    A Small Response to a Bigger Problem

    USDA estimates that 30–40% of the U.S. food supply is lost or wasted. That scale of loss frustrates me, especially when so much effort goes into growing, transporting, and buying food in the first place.

    I don’t believe households can solve the whole problem by trying harder. The time, money, and energy this work takes are real.

    But I can share what we did with the food in front of us. I can show the work as well as the result, and help someone else recognize an opportunity that fits their circumstances.

    Those fifty lemons weren’t going to fix the food system. They were still worth using.

    What Could Your Fifty Lemons Become?

    Maybe your version is a garden harvest that ripened all at once, fruit a neighbor shared, or ingredients you bought with a plan that changed.

    Before it becomes another thing to throw away, there may be something you can make, freeze, or pass along.

    For us, it was juice, sauce, bread, and food to share. A box of lemons became ingredients we could use, food we could share, and an unexpected kindness.

    Join the Conversation

    What have you made from food that might otherwise have gone unused? Share what worked—and what you would do differently next time—in the comments.

    If this story gave you an idea you can use, please share it with someone who might find it helpful. Subscribe for more practical stories about growing food, raising kids, and building community.

    Read more: We Lost Control of the Weeds—But the Garden Still Fed Us